In Indian cuisine sometimes a papaya is added to make meat cook faster. is a plausible explanation of why this method speeds the chemical changes that occur during cooking?

In Indian cuisine, papaya is often used to tenderize meat due to the presence of an enzyme called papain. This proteolytic enzyme breaks down proteins in the meat, which not only makes it tender but also accelerates the cooking process by facilitating chemical changes. The breakdown of proteins allows for faster heat penetration and improves the overall texture and flavor of the dish. Thus, adding papaya can significantly reduce cooking time.